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Raspberry Pistachio Frangipane Tarts With Meyer Lemon Chantilly

February 19, 2010

If it weren't for a bit of a chill early morning (pre-sun rising), you'd be hard pressed to feel like it is still winter here. It seems like it all happened in the past couple of days. No more need for a coat, no more fires. Piping bowls of soup are not preciously close to the body and used as hand warmers anymore. The skies are changing color. That wintry filter in front of the sun is slowly disappearing each day.

Even produce at the store is losing its marbles. It's a bit of a mess during this seasonal transition. There's everything everywhere. Usually it starts bugging me by late February except this year. I needed this off season produce frenzy to work on Carrie's book as I was covering four seasons, breakfast items, main meals and desserts. I hate to admit it but for once, the fact that I could find plump and gorgeous tomatoes from California in the middle of February was making me jump for joy instead if mumbling "not the season yet damn it".

My seasonal cook preference to find the berries stands completely void of raspberries this time of year was quickly meant with slight panick when I needed a bunch for a few recipes (had to be fresh). Good thing there was lots of other things to work on but you can bet that when the shelves filled up again, so did my cart! I had a couple of pints left over and decided to make these Raspberry Pistachio Frangipane Tarts With Meyer Lemon Chantilly.

I thought I was commiting another seasonal faux pas when I loaded my basket with (incredibly cheap) Meyer lemons for an article but Sam, my produce guy, told me their season could extend as late as April. I raised an eyebrow and said "that's awesome. If you are in California. Since they're not indigenous to our parts so really, we should take it to the streets and strike!" to which he replied "You're so French. Striking!". We were both joking but deep down not so much.

To sum it up, don't do what I did for these tarts unless raspberries are in season where you are. They were good but I felt like I was holding a box of diamonds at $6 a pint. Trust me, even though the photo gig is over, I am still making the last pint last to the last berry. They're good, don't get me wrong but I *know* they will be way better in a couple of months.

On the other hand trust me when I say that the combination of shortbread dough, topped with pistachio frangipane and fresh raspberries was pretty darn good on its own. Believe me again when I add that the Meyer lemon chantilly will wrap this whole thing in the best bite of tangy whipped cloud that will make you giggle in all the right places.

Notes:- I used eight 3-inch mousse rings to bake mine but you can fit the whole thing into an 8 or 9-inch pie plate. The tart filling will probably need extra baking time (add 10-12 minutes) at the same temperature.

- I used a combination of basic gluten free flours but you can substitute all purpose or whole wheat flour in the same quantity.

- As you can imagine, when I was preparing the dishes for Carrie's book I had to use the exact same ingredients she does in her recipes. There were only two I was not much familiar with, one of which was "organic whole cane sugar", an unrefined and unbleached sugar with nice molasses undertones (and much healthier). It's not organic cane sugar, nor organic brown sugar and you will find it with the names rapadura or sucanat sometimes. I love molasses so I have fallen completely in love with it. It doesn't go with every dessert but it worked really well in the shorbread dough. Of course, feel free to substitute regular granulated sugar or a strong brown sugar like demerara or dark muscovado.

- The other one was coconut oil. I knew of it, I knew some about it but I never used it in my cooking. I do now everyday (while keeping using butter, olive oil, avocado oil, etc...) A little goes a long way but make sure to get the best kind: unrefined, extra virgin cold pressed. It is more expensive than most store bough coconut oil but a little goes a long way. It does smell like coconut but not as strongly (if at all) when cooked or baked.

Prepare the tart shells:In a mixer, whip together the butter and sugar until light and fluffy. Add the egg yolk and mix until incorporated. Add the flours, tapioca starch and salt and mix briefly. Dump the whole mixture onto a lightly floured board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for 30 minutes to an hour.Preheat the oven to 350F and position a rack in the middle.When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic (it tears easily). You will need half the amount of dough to make the tartelettes. The other half can be kept in the fridge for up to 5 days or frozen, well wrapped for up to 3 months. Cut out eight rounds with a 3-inch pastry ring, dock with a fork and place on a baking sheet lined with parchment paper and bake for 8-10 minutes. Let cool completely. Prepare the pistachio frangipane filling:Preheat the oven to 350F and position a rack in the middle.Place the butter, sugar, ground pistachios, and the eggs in a large bowl and whisk until smooth (can also be done in a food processor). Add the cream but stir it in carefully instead of whisking it (you do not want to emulsify it or it will rise while baking). Refrigerate for 30 minutes. Place the 8 baked rounds of dough in eight 3-inch pastry rings, divide the cream evenly among the rings and bake 20 minutes. Let cool.

Prepare the Chantilly:In the bowl of a stand mixer (or hand held) whip the heavy cream together with the honey and lemon zest to medium stiff peaks.

Assemble the tarts:Pipe or spoon a generoud dollop of chantilly in the middle of each tart and place raspberries all around. Oh yeah...Eat!

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comments:

hi helen,i was particularly struck by your very beautiful & bright photography!raspberries have not been good for me either... i look forward to sunshine without snow & lovely berries!this recipe is one, i know, i will enjoy baking!

Thank you for posting a final picture of the cross section because after reading the title, all I wanted was to get a peek at the frangipane :) These are so pretty and cute and I'm positive they are delicious. All of your pastry creations have little hidden surprise treasures inside. Gawdddddd, to be your neighbor... xo

Oh Helen! I love your observation about the waning winter filter! My son has commented on the transition of seasons as well, and he too has been on a berry kick. Yeah, I soooo understand the feeling of 'holding a box of diamonds', we went thru that a couple of days ago....i can't wait for berry season!

I love the photo of the pink flowers, such an innocent epitome of Spring

Beautiful! Absolutely beautiful! Can you imagine if everyone could cook and bake this way? I think the whole world would be a happy place! Here's to the coming spring and the hopeful arrival of long dormant tulips in the frozen garden! (Well, at least here in Edmonton my garden is still very much frozen!)

I think Spring is just around the corner. *fingers crossed* After my disaster with DB'rs frangipane challenge I've been hesitant to try it again. This recipe is making me think about giving it another go. Beautiful!

I use this type of sugar often when baking, as it is the only option besides white or sugar with caramel color (sadly, not brown sugar). I love the flavor, but it often leaves tiny craters or "freckles" on cookies when it bakes. It is the best sugar for coffee, too, I've found. Thanks for sharing!

Pistachio and rasperry - two of my current food dessert loves! But I know what you mean about raspberries - even when they're in season in Australia, it'd hard to find them for less than $4 a punnet. Why my mother never planted the raspberry plants we were given when I was little, I'll never know...

Ooohhh these look amazing and tasty! I wish I had all these ingriedients to make this my mom would love these! Could I substitute the pistachios for another nut? I love your photography I wish I had a better camera and lighting I would take my own pics of my stuff I love the creative way you take pics of the things you use in each recipe!! Until I can I will keep awwing over yours!!

Wow! This looks amazing. Quick question - I had some confusion with the instructions about baking it in a 8" pie plate (rather than the individual rings). Should we bake the larger tart shell for 10-12 minutes TOTAL, or 10-12 minutes MORE than the small-tart time (which would make for a total of 18-20 minutes)?

Also, if baking it in a large plate, should we still split the dough in half?

Thanks so much! This is a beautiful blog, and I really enjoy reading it.

I subscribe to your blog. I really enjoy your blog. Everything you make looks absolutely luscious. My mouth waters. I don't think I have ever made a single one of your recipes. I am a cook, not a baker. I will continue to follow your blog because maybe someday I will put aside the time and make one of these absolutely fabulous desserts. Keep up the inspiring work.

Thanks I am gonna try it and now I realized I actually have some pistachios in my pantry now all I need are some of those delicious looking raspberries! Or maybe I will use some of the hazelnuts I have left over! :op

How tempting and delicious! I can't resist that immaculate and heavenly chantilly, especially if the ever-elusive (for me the Parisian one) Meyer lemon is guest-starring in it.Of course, what's under the chantilly is as appealing to me :)) In short, I want to devour one of your tarts...

Nad's Bakery: that is a huge question to answer without knowing what you do. Learn your manual first, learn how to read your histogram 2nd, then ISO, aperture, f-stops and last "time on tool" = practice. Take one thing and shoot it under all camera settings and white balances, f-stops, aperture that you can patiently take the time to do and take mental notes of what works for you.

This looks so yummy! No good raspberries for Germany for some months to come, though. We still have snow lying around (well, sheets of ice, really). At least the sun is shining today!Ah, I love pink tulips. They're my favorite flower. Your photographs are always so beautiful! <3

I could do with Berry season on the East Coast these days... Wanted to make something really similar the other day but could not get myself to purchase the raspberries. Will have to wait a little bit..Your pictures are, comme toujours, beautiful and gives us a glimpse of what Spring could be like soon.

I wish winter was backing down around my parts (nyc) There's still grey/black slushy snow and ice hanging around on the streets making it all look ever so miserable! But I have lovely photos (especially the one of the flowers!) like yours to brighten my day.

As for the sugars....I am always surprised at the variety of sugar there is on the market. I learn about a new one all the time!

I wish that I could say that spring is slowly starting here too, but it seems to soon to jump for joy yet. Winter is long and hard this year! And yes, raspberries will be better in a few months time, but still these gorgeous desserts make me wish for spring even more!

Helen in CA: not sure I understand your questions. I am quoting from the instructions:1- "Cut out eight rounds with a 3-inch pastry ring, dock with a fork and place on a baking sheet lined with parchment paper and bake for 8-10 minutes. Let cool completely."

I have never made frangipane and always wondered about it - I might have to give this a try this weekend! They look SO beautiful in your pictures. Of course, I'd have to find some decent-looking raspberries first.

Helen in CA: that's ok. You had me worried for a second and I had to read it outloud 3 times to make sure!! Hope you get to try them!

Kate: the base is more like a cookie and the frangipane goes right on top so no need to make it go up the sides. Make sure to wrap the bottoms and sides with foil if the rings look like they are not tight on the sheet (space in between could let the frangipane leak out).

Oh my gosh! This looks amazing, and I am absolutely inspired to make it this weekend - thank you! Luckily I live in Australia, so it's summer here :) Also, thank you so much for providing the metric measurements!

It's the first time I'm visiting your blog and I'm so glad I found it! This is the ultimate food blog. Exactly what I was looking for, with lots of wonderful pictures (not those with bad light and ugly cupcakes that you can find on other blogs). This is great!

Hi! I am a huge fan of your recipes. I tried out your tart with a few variations (no meyer lemons) and it was yummy! I brought it around the tube and everyone was practically salivating. Photos from the process are on my blog:http://americangirleatslondon.blogspot.com/2010/07/toting-tartelettetarts-on-tube.html

These look delicious (making them tonight!) I haven't been able to find tapioca starch... So is it possible to substitute cornstarch? If yes, then how much, and if no do you have an suggestions? Thanks so much! keep up the amazing work!